Profile

Grease

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Simply french butter and toast

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

homemade habanero hot sauce

Cook the Book: 'Spain' by Jeff Koehler

patatas verde? or something like that...

The Best Coconut Cake in Honolulu is at Orchids

You have a tough life.

Super Bowl Party Giveaway: Pat LaFrieda Sliders

I'm not sure yet, but I hope these sliders will be included.

In Defense of Eating Alone

Sometimes, when I eat with family out of a feeling of obligation, I'm just eating alone with others.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Kenji's Turchetta

Holiday Giveaway: The Amazing Thermapen Thermometer

Pork chops on the grill

A Sandwich a Day: Crunchy Chicken at Local Foods in Houston

Never had this but now I must try...
I know Slow Dough doesn't really have a storefront... but is there ANYWHERE you can just their breads?

A Sandwich a Day: 2 Meat Combo at Kenny & Ziggy's in Houston

Awesome, one of my favorite sandwich spots in Houston, along with Papa Geno's...

This Week at Serious Eats World Headquarters

Goode Co. pecan pies! All the way from Houston? You guys are so lucky...

Snapshots from Singapore: 13 Singaporean Sweets You Should Know

A Jewish-American rapper named Gula Melaka? Just crazy enough to work!

A Sandwich a Day: Pete's Philly at Market Square Bar & Grill in Houston

I second both Papa Geno's and the representation of Houston! I also recommend Kenny & Ziggy's for their take on deli sandwiches. Now if St. Arnold's could only get some love outside of just Houston...

Meet and Eat: Dana Abu-Dayyeh, Serious Eats Intern

I thought I was the only one who planned the final bite ahead of time...

The Serious Eats Field Guide to Orange Liqueur

Nice write-up. Anyone ever had Mathilde? I remember liking it in a cocktail, but I was too many cocktails in at the time to trust either my judgment or memory...

My Thai: Coffee-Coconut Agar Dessert

Thanks hmw... I'll try experimenting with something stronger.

Snapshots from El Salvador: Best Things We Ate in Juayúa

I actually kind of love tamarindos. At least the ones I've had. Wonder if they're different there or if my tastebuds have been trained differently...

My Thai: Coffee-Coconut Agar Dessert

Leela, haha sounds good. I'll try also if I get a chance soon.

My Thai: Coffee-Coconut Agar Dessert

Leela, I think you're right about pure alcohol, but I guess I'm wondering if it would work when diluted.

My Thai: Coffee-Coconut Agar Dessert

I have to ask... can agar-agar be used with alcohol? For vegan Jello-ish shots?

Win Pop Chart Lab's Triple Distilled Diagram of Alcohols Poster

Just Knob Creek right now.

Unsung Local Breweries?

In Houston: St. Arnold's brewery is the standard bearer, their Lawnmower Ale my personal favorite, or their Elissa IPA, depending on what I'm in the mood for.
Also a fan of Buffalo Bayou 1836, Southern Star Bombshell Blonde, and Karbach Weisse Versa Wheat.

Why Nacho Cheese Doritos Taste Like Heaven

Great article. Also a Nacho Cheese Dorito addict here. Looking forward to more in the series!

Boston: Behind The Scenes at Clio's 15th Anniversary, 15 Chef, 15 Course Blowout Dinner

Aki and Alex are Clio alums? Wow

9 Awesome French Cheeses Everyone Should Know

Welcome back Hannah... I was wondering what happened to our Grocery Girl.

Teary Taco Talk

I just finished reading a great, touching series of posts on the Houston Press food blog and thought readers here might enjoy it. It's not totally focused on food (though I'd say it's more than tangentially food-related), so be forewarned, but I definitely think it's about Serious Eats.
Part 1
Part 2
Part 3
Part 4
Hope you all enjoy it.

Is it possible to keep egg rolls crispy overnight?

I kind of figure the answer is 'no' but am hoping creative minds here might prove me wrong...

I wanted to make egg rolls for a lunch potluck at work. Unfortunately, my work requires me to work in the mornings, so I'd have to prepare them the night before (at best, if I fry that morning, ~4 hours beforehand). Is there any way to keep them crispy or crunchy for that long? Reheating options are pretty much limited to a microwave :(

Cognac recommendations?

Hi, I'm looking for a bit of help selecting a couple of bottles of brandy, one for a gift and one for me to try. Does anyone have a recommendation for a special, but still reasonably-priced cognac for the gift? Reasonably-priced is relative here; I'm willing to splurge for the gift it's really stellar. I'd prefer the real French cognac, but I'll consider cognac-style (if that's even a thing) American brandies if you all have recommendations.

For myself, I've never had the chance to really get into brandy, so I'm looking for a good "starter" brandy to see if I can really appreciate it. So are there any recommendations for any good brandies or cognacs for under $35, or maybe just a bit more if it makes significant difference? Or maybe a couple of recommendations for a value, under $20 bottle and a really good one for a bit more?

How do you measure out saffron?

Is there a way to get use measuring spoons to measure saffron? I've used saffron many times before but usually just guess at it. I'm thinking about trying a recipe for a saffron semifreddo that looks like I might have to be more precise, and it calls for a 1/4 teaspoon of saffron. I might be dumb, but how do you 'spoon' out something that comes in threads? Is there a good way to estimate?

Should food blogs cater to the "foodie"? (pun intended)

Before the flames start, I use foodie in quotes just for a lack of a better, widely-accepted word...

But I've been following a link mini-debate on a local food blog here in Houston. Long story short, post was about a grocery store cookie, and some scoffed that it would be covered in the blog. Others defended the post, more or less stating that it's still food and may be of interest to people.

I tend to agree with the latter (if you don't think it's worth reading, then don't read it). But trying to be open-minded (it's hard for me sometimes [that's what she said]), I tried to see it from the view of the former. The only point I can really think of, though, is that it's the "foodies" who are most passionate about food and likely to be reading such blogs. Therefore, by that argument at least, posts about grocery store cookies have no audience. I don't agree with this argument, but I will grant that it's likely that the average reader of SE or EOW is more interested in "real food" than "easy/fast food" (although I would hazard to guess that most are interested in both).

So my questions:
1. Is that reason for a general food blog to target the "foodie"? Personally, part of why I enjoy SE is that it also has posts on fast food and Will Gordon's Bottom Shelf series.
2. Are there other reasons to scoff at a grocery store cookie post that I'm missing?

Springform pan recommendations?

I've never met a springform pan that I've completely trusted. By that I mean they've always leaked on me. Granted, I've always skimped on buying them since this is a deep-seated distrust, and I don't want to splurge unless I'm absolutely sure it's worth it. So are there any brands you all recommend?

Questions about pop-up TV restaurants...

I'm curious about how the pop-up restaurants (e.g., restaurant wars on Top Chef, 24 Hour Restaurant Battle on FN, etc.) work in real life. Maybe someone here has some insight...
1. Where does the waitstaff come from?
2. Where do the diners come from?
3. Do the diners have to pay?
3b. I assume they don't, otherwise that would be a factor in judging. But why isn't it? Pricing is a huge factor in the success of a restaurant.

You CANNOT be a foodie if...

What do you think are deal-breakers for foodie status? This is, of course, completely subjective and a matter of personal opinion.
But let me start off with You can't be a foodie if...
... you don't love cheese.
... you have to wait until happy hour to have a happy drink.
... you visit Serious Eats less than twice a day.

Must-eat restaurant/bar in Kansas City where I can eat solo?

I'm going to be in Kansas City for 24 hours next week. I think I'll be able to steal away from other obligations for one dinner. Where should I go? I'll be solo, so someplace where I can eat at the bar would be preferred. And I'll be staying in a hotel downtown -- I don't know the area, so nearby would be preferred, but I will have a rental car.

The Food Lab: Really Awesome Black Bean Burgers

Scan your way through the internet or the cooking section at the book store and you'll find recipe after recipe for black bean burgers that follows the same basic procedure. I've followed a half dozen of these recipes, and while most of them produce pretty good flavor, they're all have one fatal flaw: mushy texture. What's the secret to black bean burger patties with great flavor and texture? I had to cook my way through a few dozen to figure it out. More

18 Light and Refreshing Soups for Spring

Here at Serious Eats, we're down for a comforting bowl of soup regardless of the temperature outside. With sunny springtime weather on the horizon, it's time to turn away from heavy wintertime stews and toward brighter, fresher bowls loaded with vegetables. We've rounded up 18 of our favorite soup recipes that feature silky asparagus, hearty greens, and other produce section favorites. More

What to do With Leftover Condensed Milk

Ask some members of this staff what to do with leftover condensed milk—for example, if you had the remnants of a giant taste test to find out the best brand lying around your office—and they'd say: drink it straight. Or they might put it in their coffee or tea, Southeast Asian style. But condensed milk is actually the secret ingredient in a huge variety of sweets, and here are some of our favorite ideas. More

Lemon Chocolate Pie

Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting. More

Equipment: The Best Chef's Knives

If there's one kitchen equipment question I get more than any other, it's this one: What is the best chef's knife? The honest answer? There is no such thing as a "best chef's knife." It'd be like asking a violinist to name the "best violin" or an architect to identify the "best material." There are many factors that come into play, and depending on what type of cook you are and how your hands, body, and wallet are shaped, you might opt for one over another. Here are some things to consider, and nine of my top recommendations for a variety of cooking styles. More

Yunnan Kitchen: Lighter, Brighter Regional Chinese Comes To Manhattan

When the strips of fried pork belly first arrive at your table, the draw is immediate, animal. You dip a blistered corner into a little pile of ground spices, then pop them into your mouth in a steady stream, the fiery heat of red chilies slowly building up with each crisp, fatty bite. Fried mint leaves, translucent green and aromatic serve as a pause, freeing you to consider whether that's star anise, fennel, or perhaps a bit of both you taste in there with the cumin and Sichuan peppercorn.

Perhaps you might also stop and think to yourself, I'm eating a $10 Chinese appetizer from a region of China heretofore unknown in the airport food court, served on a clean white plate by a server (also white) who speaks polite English with a good barrel-drawn rosé on the side. What the heck's happened to Chinese food in New York?

More

11 Delicious German Rieslings to Drink with Dinner Tonight

When people ask me about why riesling seems so trendy right now, my first answer is that it's delicious, and my second answer is that it's delicious with food. There isn't heavy oak or heavy alcohol to stand in the way of a happy match, and the wine tends to have a delicious herbal and mineral character that makes it a particularly fantastic partner for seafood. Want to try for yourself? What's for dinner tonight? More

Grilling: Barbecue Chicken Pizza

When I saw pizza as a category in the grilling competition I partook in last weekend, I knew exactly what I wanted to make. A barbecue chicken pizza I had seen in Lucky Peach in the spring. It had a simple topping combo of pulled, barbecue chicken, sauteed onions, and cilantro that looked beautiful and seemed like the right mix of flavors to impress the ever picky judges. More